Gingered Carrot Soup with Lime and Cilantro

Adapted from Epicurious

Serves 4 to 6



2 tablespoons coconut oil (or neutral oil)
5 cups chopped carrots (about 2lb)
1 medium onion, chopped
2 tablespoons diced ginger (about 1 inch squared)
1 jalapeno, seeded and minced
1 clove garlic, minced
1 teaspoon cumin
5 cups vegetable broth or bouillon
2 limes, zest and juice
cayenne pepper to taste
handful of cilantro leaves, plus extra for garnish
1 cup Greek yogurt, plus extra for garnish

1) Put a large soup pot over medium-high heat. Add oil. When hot, add onions and carrots. Saute until onions are soft, about 5 minutes.

2) Add ginger, garlic, jalapeno, and cumin. Saute 1 more minute.

3) Pour in broth (or bouillon dissolved in water). Bring to boil. Reduce to simmer, and cook uncovered until carrots are tender, about 25-30 minutes.

4) Remove soup from heat. Stir in lime juice. Let cool a bit, add cilantro, and puree in batches in a blender, or use an immersion blender right in the pot. Add cayenne pepper to taste.

5) Let soup cool to about room temperature. (An ice water bath in your sink is a good idea here – soup sitting warm for too long can spoil.) Stir in yogurt. Cover soup and refrigerate, at least four hours but preferably overnight.

6) When serving, garnish soup with a dollop of yogurt, a sprinkle of lime zest, and a few cilantro leaves. Pretty and delicious!

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License